Competitiveness of Turkey in Organic Olive and Olive Oil Sector

Authors

  • Tuğçe KILIÇ Ph.D. Student, Bursa Uludağ University, Department of Agricultural Economics, klctugce1@gmail.com, ORCID: 0000-0001-5886-8230
  • Şule TURHAN Corresponding Author: Assoc. Prof. Dr. Bursa Uludağ University, Department of Agricultural Economics, sbudak@uludag.edu.tr ORCID: 0000-0001-9155-8170

DOI:

https://doi.org/10.46291/ISPECIJSSHvol4iss3pp167-182

Keywords:

: Export Performance (CEP) Index, Olive, Organic, Olive Oil

Abstract

Along with the growing interest in healthy living and nutrition in the world, the importance of production and consumption of wild olive and olive oil has been increasing in recent years. The competitiveness of industry in Turkey, not only to olive production, interest in the processing industry and commerce has boosted. Investments in olive and olive oil sectors from different sectors have increased. Starting from this approach, which is located in Turkey's two major export products of olive and olive oil sector has been the subject of this study. Comparative Export Performance (CEP) index was used to measure the competitiveness of the sector. The study covers the years 2005-2017. According to the findings obtained with the CEP index, it is seen that we do not have a competitive advantage in the olive oil sector and we have a competitive advantage in the olive  sector against Egypt and Argentina. However, it has been determined that we do not have the same advantage against Spain, Greece and Morocco. Despite these results are included in Turkey's exports in the first two products in 10 countries.

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Published

2020-06-19

How to Cite

Tuğçe KILIÇ, & Şule TURHAN. (2020). Competitiveness of Turkey in Organic Olive and Olive Oil Sector. ISPEC International Journal of Social Sciences & Humanities, 4(3), 167-182. https://doi.org/10.46291/ISPECIJSSHvol4iss3pp167-182

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